Quinoa Risotto with Carrots and Sugar Snaps

Photo by James P.

PREP TIME

10

minutes

TOTAL TIME

50

minutes

SERVINGS

5

servings

PREP TIME

10

minutes

TOTAL TIME

50

minutes

SERVINGS

5

servings

Ingredients

  • 4

    tsp butter

  • 2/3

    C chopped walnuts

  • 1/2

    sm sweet onion, finely chopped

  • 2

    tsp canola oil

  • 1/2

    tsp salt

  • 1

    tbsp fresh thyme, finely chopped, or 1 tsp dried

  • 1

    cloves garlic, crushed

  • 1 1/3

    C quinoa, rinsed and drained

  • 1

    C unsalted vegetable stock (we used Kitchen Basics)

  • 1

    C water

  • 4

    med carrots, chopped

  • 1 1/2

    C sugar snap peas

  • 1/2

    C grated parmesan

Directions

1.Melt butter in medium saucepan over medium heat. Add nuts and cook, stirring frequently, until golden brown, about 5 minutes. Remove nuts and set aside. 2.Add onion, oil, and salt to same pan and cook 5 minutes. Add thyme and garlic and cook until onion is golden, about 3 minutes longer. 3.Stir in quinoa and stock. Cover and cook 10 minutes. Stir in 1/2 cup water, cover again, and cook 5 minutes. Stir in carrots and the final 1/2 cup of water if needed to keep quinoa very moist. Cover and cook until carrots are tender, 10 to 15 minutes longer. Add sugar snap peas for last 5 minutes of cooking. Season with salt and black pepper to taste. Serve topped with cheese and walnuts.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: